Heat oil until sizzling hot.Add rice and cook until deep brown, stirring constantly to prevent burning.Add all other ingredients and mix well.Cover and reduce heat to medium; do not open or stir for ...
Mix all together.Pour into greased muffin tins and bake at 425\u00b0 for about 15 minutes until lightly golden. ...
Mix all ingredients, then fold in oysters.Crumble a few crackers over top for a thin crust.Bake at 350\u00b0 for 30 minutes or until golden brown. ...
Mix together rice, water, cinnamon stick & sugar.Let stand for 3 hours.Simmer for 20 minutes.Cool mixture, discard cinnamon stick.Puree in a blender.Use a spoon to push mixture through a medium mesh ...
Soak gelatin in 1/4 cup water for several minutes.Pour 1 cup boiling water over gelatin and whiz until dissolved.Add remaining ingredients and liquify until smooth as cream.Pour into a bowl and cove ...
Cook rice in water and salt until tender.Saute onion in butter until onion is tender.Put onion, butter, tomatoes, sugar, salt and rice in baking dish and bake at 375\u00b0 for about 30 minutes. ...
Preheat oven to 350\u00b0.Beat eggs.Add remaining ingredients in order given.Pour into a greased, shallow baking dish.Set in pan of water and bake at 350\u00b0 for 30 minutes or until firm. Serves 6 ...
Preheat oven to 400\u00b0.Generously coat 12-cup muffin pan with nonstick vegetable oil cooking spray. ...
Mix sour cream, margarine, eggs and Jiffy together.Add corn and mix again.Pour into greased 9 x 13-inch baking dish.Bake at 350\u00b0 for 30 minutes. ...
Place in casserole the first 3 ingredients. Bake at 325\u00b0 for 15 to 20 minutes. Add the rice, 1 can consomme soup and 1 can water.Cover and return to oven for 40 to 45 minutes. Add 1 can consomm ...